Duong DeVille doesn’t open until August. But if you want a seat at Hao Tran’s table before then, Meals with Meaning is giving you one.
On June 7 at 6:30 p.m., the Fort Worth nonprofit hosts a special edition of its monthly Supper Club at Brewed on Magnolia Avenue, with Chef Hao Tran and Chef Luu Lac cooking a menu drawn directly from the Duong DeVille kitchen. Tickets are $99 and limited. The event is at 801 W. Magnolia Ave in Fort Worth.
Meals with Meaning was founded by chefs in 2024 with a straightforward premise: good food should be shared with intention, not sorted by who can afford it. The organization partners with local chefs, farms, businesses, and volunteers to address food waste and food insecurity across North Texas. To date they have served more than 45,000 meals to families in need. The monthly Supper Club is how they fund the work — multicourse dinners prepared by area chefs who donate their time, served to a room of people who understand that the ticket price goes somewhere that matters.
In 2026 Meals with Meaning expanded through a partnership with Hao’s Grocery and Cafe, Hao Tran’s boutique market in Fort Worth’s Near Southside at 120 Saint Louis Ave, Suite 103B — a small shop carrying select Asian groceries, local products, house-made frozen dumplings, cooking classes, and community events. Every Saturday starting at 8 a.m., while supplies last, Meals with Meaning distributes boxes of fresh groceries there. Anyone who can use the help is welcome. No qualifications, no paperwork. Just food.
The June 7 menu is Bò Bảy Món — Seven Courses of Beef — a traditional Vietnamese celebratory feast that most diners in Fort Worth have never encountered in its full form. The concept dates back centuries in Vietnamese culture, traditionally served at family gatherings and special occasions, each course drawing something different from the same ingredient through distinct techniques, textures, and aromatics. Tran and Lac are using it as the first public expression of what Duong DeVille will be.
The evening opens with Gỏi Bò, a lotus stem and green papaya salad — bright, herbal, the kind of first course that resets your palate and signals that the kitchen knows exactly what it’s doing. From there, Bò Nhúng Dấm: beef cooked tableside in a hot vinegar broth with fresh herbs and vegetables, a dish that is as much about the ritual of cooking together as it is about what ends up on the plate. The Bò Chả Đùm follows — steamed beef pâté with glass noodles, delicate and precise. Then Bò Mỡ Chài, grilled beef wrapped in caul fat, the fat rendering over the fire and basting the meat as it cooks, the outside charred and the inside still tender. Two plant-forward courses round out the savory progression: Bò Lá Lốt, betel leaf-wrapped beef grilled over charcoal with the slightly peppery, aromatic char the leaf gives everything it touches, and Bò Nướng Sả, lemongrass-grilled with garlic and spices. The feast closes with Cháo Bò — beef congee with ginger and aromatics, the Vietnamese answer to the question of what to eat when you want something warm and restorative — before dessert: Xôi Xoài, mango sticky rice with sweet coconut and fresh mango.
Seven courses. One ingredient. A kitchen that has thought carefully about what each preparation reveals that the others don’t.
Tickets are $99 at mealswithmeaning.net. They will sell out.
